*Note: this soup is absolutely unreal with homemade pico de gallo. Here's how I whip it up: 3-4 chopped ripe tomatoes, juice of one lime, handful of chopped cilantro, medium minced yellow onion, seeded and diced jalapeno. Let it chill out in the fridge for an hour or so. Also, I've found that Sam's Club (and I know Costco does, too) sells butternut squash already peeled and cut up. It's a wonderful thing.

In a large pot, add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt and cumin. Bring the mixture to a boil and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. If there doesn't seem to be enough liquid for the vegetables/chicken to boil in, try adding in 1-2 cups water but don't add too much extra liquid or the soup won't be as thick as it should.

Remove the chicken from the pot to a cutting board. Let it cool slightly before shredding or dicing. Ladle the remaining vegetables and broth into a blender (in several batches, if needed) and puree the broth and vegetables until smooth. Take care not to overfill the blender since the mixture will be hot and will expand as it blends! Pour the pureed soup mixture back into the large pot. Whisk in the sour cream and tomato sauce. Stir in the taco seasoning, beans and cooked chicken. Cook until heated through.